Pastrami & Swiss With Dill Pickles Toast
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Best Meatball Sub
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This meatball sub takes a classic comfort sandwich and gives it a little extra love. Toasted deli rolls brushed with garlic‑parsley butter hold layers of melty provolone, rich marinara, and tender homemade meatballs.
Read MoreGrandma B's Meatballs
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My grandma made the best meatballs. I’ve been making them for years and they’re always a hit. Flavorful and moist, they’re great as an appetizer served with dipping sauce or a spaghetti and meatball pasta dinner.
Read MoreThe Giant Party Sub Sandwich
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Looking for an easy, crowd‑pleasing game‑day recipe? This Giant Party Sub Sandwich is stacked with deli meats, cheeses, fresh veggies, and a simple olive‑oil drizzle, it’s the kind of oversized sub that feeds a crowd and disappears fast. Perfect for football Sundays, potlucks, or any gathering that calls for a big, bold sandwich.
Read MoreTuscan Spinach & White Cannellini Bean Soup
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This Tuscan‑inspired Spinach & White Cannellini Bean Soup is everything you want in a cozy winter bowl — simple ingredients, hearty texture, and big comforting flavor. It gets a little extra richness from a quick, sparing blend and finishes with a nutty, salty sprinkle of parmesan. It’s the kind of easy, nourishing soup you’ll want on repeat all season long.
Read MoreClassic Bacon Lettuce Avocado Tomato (BLAT) Sandwich
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I love this classic Bacon, Lettuce, Avocado & Tomato sandwich, with a couple of small twists. Add thinly sliced red onion and finish the tomatoes and onions with a light drizzle of olive oil and a sprinkle of salt. It’s a simple upgrade that adds a ton of flavor.
Read MoreMuffuletta & Grilled Cheese Hybrid
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This Muffuletta–meets–Grilled Cheese hybrid is off‑the‑charts delicious. The tangy olive tapenade, savory Italian meats, melty provolone, and buttery sourdough come together in one serious flavor bomb.
Read MoreSardines & Blue Cheese Spread with Fried Capers Toast
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This is my personal favorite of the Delecticious gourmet toast recipes. I brought some tinned fish back from my recent trip to Portugal. The first tin I’m using is sardines and why not make them the main star in a gourmet toast? These turned out great!
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